Creamy layers of thin-sliced potatoes baked in a rich cheese sauce and kissed with wood smoke — the ultimate BBQ side dish.
Preparación
20 min
Cocción
120 min
Total
150 min
Porciones
8
Dificultad
Medio
Ingredientes
Potatoes
Cheese Sauce
Instrucciones
Make cheese sauce
Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly. Cook until thickened, about 5 minutes. Stir in garlic, nutmeg, salt, and pepper. Reserve 1/2 cup of each cheese for the top, then stir in the remaining cheese until melted and smooth.
Layer the dish
In a 9x13 aluminum pan (disposable works great for the smoker), layer overlapping potato slices, cheese sauce, potatoes, sauce — 3 layers total, ending with sauce on top. Sprinkle reserved cheese over the top.
Cover and smoke
Cover tightly with foil. Place on a smoker set to 275°F with hickory or pecan wood. Smoke for 1.5 hours until the potatoes are tender when pierced with a knife through the foil.
Consejo del chef: The foil traps steam so the potatoes cook through, while smoke still infuses through the edges.
Brown the top
Remove foil. Increase smoker temperature to 350°F or move to a hot grill. Cook uncovered for 20-30 minutes until the top is golden brown and bubbly.
Rest and serve
Let rest 10 minutes before cutting into squares. This allows the layers to set.
Sugerencias para servir
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Pit Boss Grills
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